Sweet Potato Casserole with Pecan Topping
4 heaping cups peeled, diced sweet potatoes
2 large eggs (beaten)
1/2 cup raw sugar
4 tablespoons butter (softened to room temperature)
1/2 cup milk (regular or non-dairy)
1/2 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1/2 cup packed brown sugar
1/3 cup flour (regular, or you can use gluten free alternatives such as almond or coconut flour, or a gluten free all-purpose flour)
3 tablespoons butter (softened to room temperature),
heaping 1/2 – 2/3 cup pecans (whole or pieces)
*Optional add-in spices: cinnamon, nutmeg, clove
Preheat oven to 325 degrees and lightly grease the bottom of a 9×13 inch baking dish. Bring a large pot of salted water to a boil. Add the diced sweet potatoes into the boiling water and cook until potatoes are fork-tender. Drain and mash.
Add the mashed sweet potatoes into a large mixing bowl and stir in the beaten eggs, raw sugar, 4 tablespoons of butter, milk, vanilla extract and sea salt. *If you are using any add-in spices, stir them in here. Stir until all ingredients are thoroughly blended and then transfer mixture into your prepared baking dish. In a separate mixing bowl, whisk together the brown sugar and flour. Cut in the 3 tablespoons of butter and work mixture until it resembles a wet sand consistency. Lastly, stir in the pecans until evenly distributed. Evenly sprinkle the pecan topping mixture over the sweet potatoes and press down lightly using the back of a spoon or spatula. Bake for 30-40 minutes, until top is golden brown. Remove from oven and let stand for 5 minutes before serving.